WO2022202884A1 - 組織状蛋白素材の製造方法及び組織状蛋白素材 - Google Patents

組織状蛋白素材の製造方法及び組織状蛋白素材 Download PDF

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Publication number
WO2022202884A1
WO2022202884A1 PCT/JP2022/013420 JP2022013420W WO2022202884A1 WO 2022202884 A1 WO2022202884 A1 WO 2022202884A1 JP 2022013420 W JP2022013420 W JP 2022013420W WO 2022202884 A1 WO2022202884 A1 WO 2022202884A1
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Prior art keywords
protein material
textured
textured protein
weight
producing
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Ceased
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PCT/JP2022/013420
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English (en)
French (fr)
Japanese (ja)
Inventor
修造 橋本
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Fuji Oil Co Ltd
Fuji Oil Holdings Inc
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Fuji Oil Co Ltd
Fuji Oil Holdings Inc
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Publication date
Application filed by Fuji Oil Co Ltd, Fuji Oil Holdings Inc filed Critical Fuji Oil Co Ltd
Priority to EP22775666.5A priority Critical patent/EP4316262A4/en
Priority to CN202280022632.0A priority patent/CN117062538A/zh
Priority to KR1020237035817A priority patent/KR20230159532A/ko
Priority to AU2022244773A priority patent/AU2022244773A1/en
Priority to US18/283,314 priority patent/US20240172774A1/en
Priority to JP2023509238A priority patent/JPWO2022202884A1/ja
Publication of WO2022202884A1 publication Critical patent/WO2022202884A1/ja
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/01—Pulses or legumes in the form of whole pieces or fragments thereof, without mashing or comminuting
    • A23L11/03—Soya beans, e.g. full-fat soya bean flakes or grits
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/22—Working-up of proteins for foodstuffs by texturising
    • A23J3/26—Working-up of proteins for foodstuffs by texturising using extrusion or expansion
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/14—Vegetable proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/14—Vegetable proteins
    • A23J3/16—Vegetable proteins from soybean
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/22—Working-up of proteins for foodstuffs by texturising
    • A23J3/225—Texturised simulated foods with high protein content
    • A23J3/227—Meat-like textured foods
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/22—Working-up of proteins for foodstuffs by texturising
    • A23J3/24—Working-up of proteins for foodstuffs by texturising using freezing
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2300/00—Processes
    • A23V2300/10—Drying, dehydrating
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2300/00—Processes
    • A23V2300/16—Extrusion
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2300/00—Processes
    • A23V2300/20—Freezing

Definitions

  • the present invention relates to a method for producing a textured protein material and a textured protein material.
  • Instantly dried ingredients are cooked by adding hot water and soaking to rehydrate, adding water or hot water and simmering, adding water and heating in a microwave oven, etc., and can be eaten in about 3 to 5 minutes. It is a dried ingredient that can be made into Instant noodles, instant miso soup, etc. using these can be stored for a long time, and they are considered to be important food materials from the viewpoint of sustainability in recent years and in the future. In addition, the importance of ready-to-eat foods is increasing along with the increase in opportunities to eat at home due to the prevention of infectious diseases in recent years. Under these trends, instant dried ingredients not only add color to products, but also become one of the important elements deeply related to the taste of products.
  • Vegetables, livestock meat, processed meat products, etc. are known as conventional instant dried ingredients.
  • instant dried vegetable ingredients include cabbage, green onions, wakame seaweed, etc., as they are, or after pretreatment such as seasoning and boiling, freeze drying (FD) or hot air drying (AD). and dried to a final moisture content of about 2 to 3% by mass.
  • instant dried meat ingredients include beef, pork, chicken, etc., as they are, or after pretreatment such as seasoning and boiling, and then drying by FD or AD.
  • instant dried ingredients have been used, which are mixed with textured protein that has a meat-like texture to give them a firmer texture and improve reconstitution.
  • processed meat products such as sausage, roasted pork fillet, diced meat, kamaboko, and fish sausage, which are made from livestock meat, fish meat, etc.
  • processed meat products such as sausage, roasted pork fillet, diced meat, kamaboko, and fish sausage, which are made from livestock meat, fish meat, etc.
  • a freeze-drying method or a hot-air drying method are mentioned.
  • the textured protein material obtained by expanding the texture of the raw material kneaded material using an extruder using plant-derived protein materials such as soybeans and wheat as the main raw material has conventionally been finished with a quality that is close to the elasticity of livestock meat. It is widely used as a raw material for manufacturing processed foods using livestock meat such as hamburgers, meatballs, dumplings, steamed buns, steamed dumplings, mince cutlets, croquettes, minced meat, and the like.
  • This textured protein material swells when discharged from the extruder, and since there are voids inside, some of them have good resilience when hot water is added, and are sometimes used as meat substitutes for instant food. It's getting more.
  • Patent Document 1 a patent application has been filed to create a textured protein material with a distinctive texture by combining a protein raw material with an auxiliary raw material.
  • the applicant also added oat fiber as an auxiliary raw material and patented a technology that can realize a textured protein material with a meat-like texture that has more moderate hardness and a meat-like loose feeling (Patent Document 1).
  • Patent Document 2 the textured protein material extruded from the extruder is rehydrated, dehydrated, seasoned and dried to keep the voids of the textured protein material widened, and hot water is added. It has good resilience.
  • Patent Document 3 is a patent document relating to dried noodles, and reports on a dried noodle material that has a chewy texture and excellent resilience by adjusting the size and ratio of voids in dried noodles.
  • Plant-based textured protein materials for instant food use have voids inside, so they have excellent resilience when hot water is added. It has a different texture than normal meat. In fact, most of the textured protein materials currently used for instant foods have small grains, and most of them are made to have an unnoticeable texture. It is possible to produce a chewy material by adjusting the size and ratio of the voids as in Patent Document 3. It is difficult to give a bite response with a method. In addition, the textured protein material using the technology of Patent Document 1 achieves a dense fiber structure while suppressing swelling, and has a texture very close to meat. However, it is difficult to use it for instant foods.
  • Patent Document 2 a textured protein material with a porous structure is rehydrated, dehydrated, seasoned, and dried with hot air to keep the pores of the textured protein material widened, and to restore the texture when hot water is added. It improves sexuality. Although the voids shrink due to drying, the voids are still larger than those of the textured protein material before rehydration, so it is difficult to say that the structure is dense. Thus, there has been a demand for a plant-based textured protein material that has a dense structure with small voids and is chewy, has a large size and is chewy, and has good reconstitution when reconstituted with hot water.
  • an object of the present invention is to provide a vegetable textured protein material that has a dense structure with small voids, is chewy, and has good reconstitution properties when reconstituted with hot water.
  • step (A) to (C) that is, (A) A raw material containing a protein raw material is introduced into an extruder, water is added so that the water content is 60 to 80% by weight with respect to the total amount of the raw material containing the protein raw material and water, kneading and pressurized heating are performed.
  • C a step of freezing the unswelled textured material obtained in (B) at -5 to -25°C and drying it by freeze-drying;
  • the inventors have found that the freeze-dried textured protein material produced by the method has good restorability when reconstituted with hot water, and has a dense texture with small voids and a chewy texture, and has completed the present invention. and completed the present invention.
  • the present invention (1) A method for producing a freeze-dried textured protein material, comprising the following steps (A) to (C), (A) A raw material containing a protein raw material is introduced into an extruder, water is added so that the water content is 60 to 80% by weight with respect to the total amount of the raw material containing the protein raw material and water, kneading and pressurized heating are performed.
  • a step of cooling the dough with a cooling die having a hole length of 10 mm or more installed at the exit of the extruder and extruding to obtain an unexpanded textured product (B) A step of cutting the unswelled textured material obtained in (A) into a rectangular parallelepiped shape of 5 to 12 mm square, or cutting the unswelled textured material obtained in (A) into a thickness of 0.1 to 5 mm, A step of cutting into a flat shape with a length of 1 to 80 mm in the extrusion direction and a width of 1 to 50 mm; (C) a step of freezing the unswelled textured material obtained in (B) at -5 to -25°C and freeze-drying; (2) The method for producing a textured protein material according to (1), wherein in the step (A), the protein material is 40 to 95% by weight in terms of solid content in the raw materials.
  • step (A) further comprises 1 to 10% by weight of dietary fiber in terms of solid content as a raw material.
  • step (A) further comprises starch as a raw material in an amount of 1 to 5% by weight in terms of solid content.
  • step (A) Manufacture of the textured protein material according to (1), wherein the step (A) further contains 1 to 10% by weight of dietary fiber in terms of solid content and 1 to 5% by weight of starch in terms of solid content as raw materials.
  • step (9) The method for producing a textured protein material according to (5), wherein the step (A) further comprises 1 to 10% by weight of dietary fiber in terms of solid content as a raw material.
  • step (10) The method for producing a textured protein material according to (5), wherein the step (A) further contains 1 to 5% by weight of starch as a raw material in terms of solid content, (11) Manufacture of the textured protein material according to (5), wherein the step (A) further contains 1 to 10% by weight of dietary fiber in terms of solid content and 1 to 5% by weight of starch in terms of solid content as raw materials.
  • Method (12) The method for producing a textured protein material according to (6), wherein the step (A) further comprises 0.1 to 15% by weight of fats and oils as a raw material in terms of solid content. (13) The method for producing a textured protein material according to (7), wherein the step (A) further comprises 0.1 to 15% by weight of fats and oils as a raw material in terms of solid content. (14) The method for producing a textured protein material according to (8), wherein the process (A) further comprises 0.1 to 15% by weight of fats and oils as a raw material in terms of solid content.
  • the method for producing the textured protein material according to (1), which is a textured protein material for instant food (19) The method for producing the textured protein material according to (5), which is a textured protein material for instant food, (20) The method for producing the textured protein material according to (6), which is a textured protein material for instant food, (21) The method for producing the textured protein material according to (7), which is a textured protein material for instant food, (22) The method for producing the textured protein material according to (8), which is a textured protein material for instant food, (23) The method for producing the textured protein material according to (9), which is a textured protein material for instant food, (24) The method for producing the textured protein material according to (10), which is a textured protein material for instant food, (25) The method for producing the textured protein material according to (11), which is a textured protein material for instant food, (26) The method for producing the textured protein material according to (12), which is a textured protein material for instant food, (27) The method for producing the textured
  • FIG. 2 is a view showing a cut surface of a tissue-like protein material section observed under a microscope.
  • FIG. 10 is a drawing-substituting photograph of microscopic observation of cross sections of cut pieces of the materials of Example 3 and Comparative Example 5.
  • FIG. 10 is a drawing-substituting photograph of microscopic observation of cross sections of cut pieces of the materials of Example 3 and Comparative Example 5.
  • the method for producing a freeze-dried textured protein material of the present invention is characterized by including the following steps (A) to (C).
  • a raw material containing a protein raw material is introduced into an extruder, water is added so that the water content is 60 to 80% by weight with respect to the total amount of the raw material containing the protein raw material and water, kneading and pressurized heating are performed. Then, the dough is cooled with a cooling die having a hole length of 10 mm or more at the outlet of the extruder, and then extruded to obtain an unexpanded textured material.
  • (B) A step of cutting the unswelled structured material obtained in (A) into rectangular parallelepipeds of 5 to 12 mm square, or A step of cutting the unexpanded structured product obtained in (A) into a flat shape having a thickness of 0.1 to 5 mm, a length of 1 to 80 mm in the extrusion direction, and a width of 1 to 50 mm.
  • (C) A step of freezing the unswelled structured product obtained in (B) at -5 to -25°C and freeze-drying.
  • the freeze-dried textured protein material of the present invention has the following characteristics. i.e.
  • the protein material is 40 to 95% by weight in terms of solid content, and satisfies the following (1) or (2).
  • the textured protein material may contain, in addition to the protein material, 1 to 10% by weight of dietary fiber in terms of solid content and 1 to 5% by weight of starch in terms of solid content as raw materials.
  • the textured protein material may further contain 0.1 to 15% by weight of oil in terms of solid content.
  • the cut surface of the textured protein material is cut and observed under a microscope, the textured protein material is characterized by a dense structure with fine cells and fibers oriented in the longitudinal direction. Conditions for microscopic observation will be described later.
  • Water is added when supplying the raw material containing the protein material to the extruder.
  • water may be added so that the water content is 60 to 80% by weight with respect to the total amount of raw materials including the protein raw material and water supplied to the extruder. It is appropriate to add water so that it is necessary, preferably 61 to 78% by weight, more preferably 62 to 76% by weight.
  • the textured protein material produced using the cooling die is sufficiently cooled at the exit of the cooling die to a surface temperature of about 10-60°C. Therefore, the amount of water added and the amount of water in the actual textured protein material are almost the same.
  • the moisture content of the resulting textured product is generally 60-80% by weight, preferably 61-78% by weight, more preferably 62-76% by weight.
  • the total amount of water contained between protein fibers is greater than in the textured protein material using a cooling die containing a small amount of water. Therefore, evaporating this will result in relatively increasing the voids contained inside, and the water absorption speed will increase.
  • the water used in the present invention is not particularly limited, and an aqueous solvent containing a water-soluble component can be used as long as it does not affect the texture, flavor, and the like.
  • protein raw material refers to a structured raw material that is introduced into an extruder in order to produce a structured protein material and that contains protein.
  • a vegetable protein material is a plant-derived protein material, for example, oil such as soybean, pea, mung bean, chickpea, rapeseed, cottonseed, peanut, sesame, safflower, sunflower, corn, safflower, coconut, etc.
  • examples include protein materials derived from grain seeds, or protein materials derived from grain seeds such as rice, barley, and wheat.
  • the protein material includes pulverized plants, extracted protein, concentrated protein, isolated protein, plant milk such as soy milk, plant milk powder obtained by pulverizing plant milk such as soy milk, and the like.
  • examples thereof include rice glutelin, barley prolamin, wheat prolamin, wheat gluten, full-fat soybean flour, defatted soybean flour, soybean protein concentrate, soybean protein isolate, pea protein isolate, and mung bean protein isolate.
  • a soybean-derived protein material as described in the Examples and a protein material derived from oily seeds that can be substituted therefor are preferable.
  • oily seeds a protein material derived from beans is more preferable. preferable.
  • soybeans as an example, typical and non-limiting examples of the production of isolated soybean protein are given below. Even if other vegetable raw materials are used, the isolated vegetable protein can be produced according to the production examples below.
  • Extraction step Defatted soybeans are used as a soybean raw material, water is added to the mixture and stirred to form a suspension (slurry), and proteins are extracted with water.
  • the water can have a neutral to alkaline pH and can also contain salts such as calcium chloride.
  • the okara is separated by solid-liquid separation means such as centrifugation to obtain a protein extract (so-called soymilk).
  • so-called defatted soymilk powder obtained by heat sterilization and spray drying at this stage can be used as a powdery vegetable protein material.
  • Acid precipitation step Next, an acid such as hydrochloric acid or citric acid is added to the protein extract, and the pH of the extract is adjusted to pH 4 to 5, which is the isoelectric point of soybean protein, to insolubilize the protein and cause acid precipitation.
  • an acid such as hydrochloric acid or citric acid
  • pH 4 to 5 which is the isoelectric point of soybean protein
  • whey a supernatant containing saccharides and ash, which are acid-soluble components
  • solid-liquid separation means such as centrifugation to recover an "acid-precipitated curd" containing acid-insoluble components.
  • curd powder which can also be used as a powdery vegetable protein material.
  • soybean raw material instead of defatted soybean, various soybean raw materials such as full-fat soybean and partially defatted soybean can be used.
  • Various extraction conditions and devices can be applied to the extraction means.
  • a method for removing whey from the protein extract membrane concentration using an ultrafiltration membrane or the like may be performed instead of acid precipitation, in which case the neutralization step is not necessarily required.
  • the protein can be partially hydrolyzed by allowing a protease to act on the protein solution at any of the above steps.
  • soy milk When using plant milk such as soymilk, for example, in the case of soybeans, general soymilk or defatted soymilk obtained by extracting whole soybeans or defatted soybeans with water and removing bean curd refuse, which is an insoluble fiber, can be used. In order to obtain soymilk with better flavor at that time, an appropriately improved production method can be applied.
  • soymilk a slurry obtained by finely pulverizing bean curd refuse without removing bean curd refuse from soymilk can also be used.
  • the soymilk obtained from whole soybeans is further centrifuged to remove the low-density oil-rich cream layer produced.
  • the use of low-fat or non-fat soymilk obtained by this method is preferable to the use of defatted soymilk obtained from defatted soybeans in that it has less unpleasant taste and can be adjusted to have a stronger umami flavor.
  • the lipid content of the low-fat or fat-free soymilk is preferably 10% by weight or less, more preferably 5% by weight or less of the dry matter.
  • the composition of soybean protein preferably contains less "lipophilic protein" in the soybean protein in terms of flavor with less unfavorable taste.
  • a soybean protein material for example, the reduced-fat soybean protein material described in JP-A-2012-16348 can be used.
  • the lipid content in the reduced-fat soybean protein material is preferably less than 40% by weight, more preferably less than 35% by weight, relative to the protein content. , more preferably less than 30% by weight, and even more preferably less than 25% by weight, less than 20% by weight, less than 15% by weight, and less than 13% by weight.
  • the protein content of the reduced-fat soybean protein material used in the textured protein material is 40% by weight or more, preferably in the range of 45 to 95% by weight, based on the solid content.
  • the protein content is determined by measuring the nitrogen content by the Kjeldahl method in the same manner as in the soybean emulsion composition, and multiplying the nitrogen content by a nitrogen conversion factor of 5.71.
  • the soy protein material is soy milk
  • the lower limit is usually 40% by weight or more, or 45% by weight or more
  • the upper limit is 70% by weight or less, or 65% by weight or less.
  • the reduced-fat soybean protein material obtained by this process can also be powdered by spray drying or the like. Such a powdered reduced-fat soybean protein material is a good vegetable protein powder with a good umami flavor and little cereal flavor, and is also suitable for use as a textured protein material.
  • the protein raw material used in the present invention is powdery and granular. That is, it can be powdery or granular. However, in the case of granules, it is preferable that the particle size is as small as possible. Preferably, the particle size is 2 mm or less, more preferably 1 mm or less.
  • the protein content in the solid content of the protein raw material is preferably as high as possible in order to satisfy the protein content of the textured protein raw material.
  • the protein content is preferably 40% by weight or more, more preferably 45% by weight or more, and may be 50% by weight or more.
  • the protein content can be 95% or less, 90% or less, or 85% or less by weight.
  • the protein content of protein raw materials other than soymilk, such as isolated soybean protein and defatted soybean is determined by determining the total nitrogen content in the sample by the Kjeldahl method, multiplying it by a coefficient of 6.25, and measuring it as a percentage of the sample. It is expressed in minutes.
  • the mixing ratio of the protein raw material in the solid content of the raw material for producing the textured protein material can be appropriately set depending on the desired quality and in consideration of other raw materials, but the protein content of the textured protein material is satisfied. As high as possible is preferable.
  • the protein raw material is blended so that the protein content in the whole raw material is preferably 40 to 95% by weight.
  • the protein content may be 45% by weight or more, or 50% by weight or more.
  • the upper limit may be 93% by weight or less, or may be 90% by weight or less.
  • raw materials such as dietary fiber, starch, and oils can also be used.
  • insoluble dietary fiber or water-soluble dietary fiber can be used.
  • insoluble dietary fibers that can be used include wheat bran, soy bean curd refuse, wood pulp, and crystalline cellulose.
  • the amount of dietary fiber used when structuring the raw material is preferably 1 to 10% by weight, more preferably 3 to 10% by weight, and still more preferably 5 to 10% by weight based on the solid content of the raw material.
  • the content of the textured protein material of dietary fiber is preferably 1 to 10% by weight, more preferably 3 to 10% by weight, and still more preferably 5 to 10% by weight of the solid content.
  • starch Starches include, for example, sweet potatoes, potatoes, corn, tapioca, rice, barley, oats, rye, oats, buckwheat, corn, wheat, cassava, etc., unrefined starches thereof, starches derived therefrom, gelatinization thereof, It can be selected from the group consisting of processed starches treated by baking, hydrolysis, etc., starch derivatives, alkaline starch, fractionated starch, physically treated starch, etc., and mixtures thereof.
  • the amount of starch used in structuring the raw material is preferably 1-5% by weight, more preferably 2-4% by weight, based on the solid content of the raw material.
  • the content of the textured protein material of starch is preferably 1 to 5% by weight, more preferably 2 to 4% by weight, based on the solid content.
  • oils and fats vegetable oils such as rapeseed oil, soybean oil, corn oil, sunflower oil, palm oil, palm kernel oil, and coconut oil; Fractionated oils, hardened oils, transesterified oils, emulsified oils and fats emulsified with an emulsifier, and the like can be used. These oils and fats can be used singly or in combination of two or more. In the present invention, it is preferable to use vegetable oil.
  • the amount of fats and oils used when structuring the raw material is preferably 0.1 to 15% by weight, more preferably 3 to 15% by weight, and still more preferably 5 to 13% by weight based on the solid content of the raw material.
  • the content of the fat and oil textured protein material is preferably 0.1 to 15% by weight, more preferably 3 to 15% by weight, and still more preferably 5 to 13% by weight in the solid content.
  • the structuring for producing the textured protein material of the present invention is performed using an extruder device.
  • the extruder generally has a mechanism for feeding, kneading, pressurizing (compressing), and heating the raw material from the raw material supply port through a screw placed inside the barrel, and has a jacket type at the tip of the barrel (outlet).
  • a cooling pipe is installed.
  • the extruder that can be used is not limited, and one, two, or three or more shafts can be used. Among these, a biaxial extruder can be preferably used.
  • the operating conditions for supplying the raw material for producing the textured protein material to the extruder and extruding it from the die under pressure and heat can be appropriately selected and adjusted based on known conditions.
  • the temperature at the tip of the barrel is preferably 120 to 220°C, more preferably 120 to 170°C, as heating conditions.
  • the die pressure at the tip of the barrel is preferably 0.01 to 50 kg/cm 2 , more preferably 0.01 to 20 kg/cm 2 .
  • the longest hole length is at least 10 mm or more in the structure extruded through the cooling die located at the exit of the extruder. It is preferably 20 mm or more, more preferably 30 mm or more. Also, the upper limit value is preferably 200 mm or less, more preferably 150 mm or less, and even more preferably 100 mm or less. Examples include 10 mm to 200 mm, 10 mm to 150 mm, 10 mm to 100 mm, 20 mm to 200 mm, 20 mm to 150 mm, 20 mm to 100 mm, 30 mm to 200 mm, 30 mm to 150 mm, 30 mm to 100 mm.
  • the length of the longest portion of the cross section of the cooling die has the above length.
  • the shape of the hole of the cooling die is preferably circular, elliptical, square or rectangular. If the shape is circular, the longest part of the cross section is the length of the diameter of the circle; if the shape is elliptical, the longest part of the cross section is the length of the major axis of the ellipse; The longest part of the cross-section of is the length of the diagonal of the square, rectangle.
  • the structure extruded from the cooling die be cut into a suitable shape.
  • the structured product is cut into a rectangular parallelepiped shape of 5 to 12 mm square, or a flat shape having a thickness of 0.1 to 5 mm, a length of 1 to 80 mm in the extrusion direction, and a width of 1 to 50 mm. It is necessary to.
  • the "length in the extrusion direction” is the length in the direction in which the textured product is extruded
  • the "width” is the length in the direction perpendicular to the extrusion direction.
  • Cutting may be performed with a kitchen knife, and in the case of industrial production, for example, Dicer manufactured by Ashel Japan Co., Ltd. and Mini Multi Slicer manufactured by Asahi Sangyo Co., Ltd. may be used. There is no problem if the equipment can cut into the above shape.
  • the thickness is preferably 0.5-5 mm, more preferably 1-5 mm.
  • the texturized product After cutting the tissue, it is essential to freeze it at -5 to -25°C and then freeze-dry it. Freezing below -25°C accelerates the freezing rate and results in denser fibers due to smaller water ice crystals. Therefore, the texturized product has a gelatinous texture after freeze-drying, which is different from meat-like texture. In addition, the structure becomes too dense, so the water absorption is remarkably deteriorated. There are also drying methods such as hot air drying (AD) and microwave drying (MD), but both methods shrink the tissue, resulting in narrower voids. For this reason, it is essential to freeze at -5 to -25°C and then lyophilize.
  • AD hot air drying
  • MD microwave drying
  • auxiliary materials can be added as the structuring material of the present invention.
  • oils and fats, alkali metal salts such as salt, animal proteins such as egg white and casein, carbohydrates such as starch and polysaccharides, dietary fibers, emulsifiers, flavors, and other known additives may interfere with the effects of the present invention. It can also be added as appropriate within the range that is not required. However, it is preferable not to include animal protein if a plant-based textured protein material is desired.
  • the textured protein material of the present invention is characterized by a good meat-like fibrous feel and a high water absorption rate. Due to such characteristics, the textured protein material can be used as an ingredient for instant foods that is easily reconstituted with hot water. In addition, the textured protein material can be used as meat substitutes such as livestock meat such as beef, pork and chicken, and fish meat. The textured protein material of the present invention has a good meat-like texture even after being reconstituted with hot water. In addition, the textured protein material of the present invention can also be used as a meat-like raw material such as thinly sliced meat such as char siu. Moreover, since it is used as an ingredient for instant food, it is preferable that the textured protein material is seasoned. Specifically, in addition to protein raw materials, starch, dietary fiber, preferably oils and fats raw materials, reaction flavors, yeast extracts, fragrances, flavor oils, umami seasonings, etc. are combined and added as raw materials and organized. is preferred.
  • Examples 1-4, Comparative Examples 1-2 According to the raw material composition and operating conditions shown in Table 1, the raw material was introduced into a twin-screw extruder, kneaded and heated under pressure, and the kneaded material was extruded through a cooling die at the tip of the barrel to obtain a textured material.
  • the water content of the resulting structured material was the same value as the added water rate.
  • the resulting textured material was cut into cubes of 10 mm in length using a multi-slicer manufactured by Asahi Sangyo Co., Ltd., frozen at -18°C, and freeze-dried to obtain a textured protein material.
  • a twin-screw extruder (manufactured by Kowa Kogyo Co., Ltd.) was used under the following conditions.
  • ⁇ Cooling die opening 10 mm ⁇ 40 mm ⁇ length 90 cm (The shape of the hole in the cooling die is a rectangle of 10 mm ⁇ 40 mm, and the length of the longest part of the hole is 41.2 mm, which is the length of the diagonal of the rectangle. .)
  • Die pressure at barrel tip Controlled at 0.01 to 1 MPa ⁇ Barrel temperature: Inlet side: 80°C, center part: 90 to 110°C, outlet side: 120 to 150°C
  • Dietary fiber Soybean dietary fiber manufactured by Fuji Oil Co., Ltd.
  • textured protein material put 10 grains in a vertical 500ml tall beaker, pour 400ml of hot water at 95°C, and evaluate the texture after 5 minutes. Seven panelists skilled in texture evaluation of textured protein materials tasted and evaluated. The texture was evaluated based on the evaluation criteria shown below, and was determined by discussion among the panelists. Table 1 shows the results. ⁇ , ⁇ , and ⁇ were regarded as passed.
  • Comparative Example 1 The texture of Comparative Example 1 was fragile, and it was hard to say that it had a meat-like texture. Comparative Example 2 had a very strong feeling of elasticity, but had a gel texture that did not loosen easily and remained in the mouth for a long time. Although the feeling of elasticity was strong, it was judged that it was not meat-like elasticity. On the other hand, the textured protein materials of Examples 1 to 4 had a meat-like elasticity and were good.
  • Examples 5 to 8, Comparative Example 3 Thinly sliced ingredients such as char siu are also included in the ingredients of instant noodles. Also in the present invention, the shape of sliced meat was examined. According to the raw materials and operating conditions in Table 1 and Example 3, the kneaded raw materials were extruded through a cooling die at the tip of the barrel to obtain a textured product. The water content of the resulting structured material was the same value as the added water rate. The textured product is cut into a flat shape having a thickness of 1, 2, 3, 5, and 10 mm, a length of 40 mm in the extrusion direction, and a width of 40 mm using a meat slicer, frozen at -18 ° C., and freeze-dried. to obtain a textured protein material.
  • the resilience was good up to a thickness of 5 mm, but the resilience evaluation was poor at a thickness of 10 mm.
  • the texture evaluation of the examples was also good. Therefore, the desirable result was that the thickness of the textured protein material should be 5 mm or less. In the textured protein material with a thickness of 10 mm, the inside was not completely restored, and there was a hard part, so the meat-like elastic feeling could not be felt, and the texture was evaluated as x.
  • Example 9-10 Using the reduced-fat soymilk powder obtained in Production Example 1 (protein content per dry matter: 45%, lipid content per protein content: 11.5%), cooling die, barrel tip die The pressure and barrel temperature were set in the same manner as in Example 1 to obtain a textured product. The water content of the resulting structured material was the same value as the added water rate. Defatted soybean flour having approximately the same protein content was also processed in the same manner to obtain a textured product. The water content of the resulting structured material was the same value as the added water rate.
  • the textured product was cut into a flat shape with a thickness of 2 mm, a length of 40 mm in the extrusion direction, and a width of 40 mm using a meat slicer, frozen at -18°C, and then freeze-dried to obtain a textured protein material. .
  • evaluation of resilience, measurement of water absorption, and evaluation of texture were performed. Table 4 shows the results.
  • the textured protein material produced using the reduced-fat soymilk powder of Production Example 1 had a meat-like texture and was good. Reduced fat soymilk powder could also be used in this application.
  • the reduced-fat soymilk powder is a good vegetable protein powder with little cereal flavor, and is also suitable for use as a textured protein material.
  • the textured protein material produced using the defatted soybean flour of Example 9 also had a meat-like texture and was good.
  • Example 4 (Verification of freezing method Examples 11 to 12, Comparative Example 4) The freezing method was also verified. It was manufactured under the conditions of Example 3 to obtain a textured product. The water content of the resulting structured material was the same value as the added water rate. The resulting textured product was cut into cubes of 10 mm in length using a multi-slicer manufactured by Asahi Sangyo Co., Ltd., frozen at -18°C, -22°C, and -40°C, and then freeze-dried to obtain a textured protein material. got As in Example 1, the textured protein material was evaluated for resilience, measured for water absorption, and evaluated for texture. Table 5 shows the results.
  • Comparative Example 4 which was frozen at a freezing temperature of -40°C, water rehydration was not complete, and there were some hard parts that had not been rehydrated, and the restorability was poor.
  • Examples 11 and 12 which were frozen at -18°C and -22°C, were rehydrated with hot water without any problem, and had good restoration properties. This is because when the textured protein material is frozen, water ice crystals become finer at -40°C, resulting in a denser fibrous structure.
  • ice crystals become larger and gaps are formed between fibers. Since the size of the voids after the moisture is removed by freeze-drying is larger at the freezing temperature of ⁇ 18° C., it is thought that a difference in the water absorption rate is produced.
  • Examples 13 to 15 Evaluation of seasoned textured protein material
  • Examples 13 to 15 we evaluated textured protein materials seasoned with fats and seasonings.
  • the cooling die, the die pressure at the tip of the barrel, and the barrel temperature were used in the same manner as in Example 1 to obtain a structured product.
  • the water content of the resulting structured material was the same value as the added water rate.
  • the resulting textured product was cut into rectangular parallelepipeds of 10 mm square and freeze-dried to obtain textured protein materials.
  • the textured protein material was evaluated in the same manner as in Example 1, and the results are shown in Table 7.
  • Yeast extract Yeast extract manufactured by Fuji Food Industry Co., Ltd.
  • Beef flavor Beef flavor manufactured by Hasegawa Koryo Co., Ltd.
  • Example 13 There were no problems with resilience in either case.
  • the texture evaluation was good, and compared with Example 3, the mouthfeel was even better. This is considered to be the effect of blending the oil.
  • meat-like flavor and umami were felt in terms of taste.
  • the one that can contain the most vegetable protein is the assembled dried ingredient food.
  • Assembled dried ingredient foods are produced by mixing raw materials such as meat, commercially available soybean protein, water, and seasonings. The textures of this assembled dried ingredient food and the textured protein material of Example 3 were compared.
  • Comparative Example 5 had a fragile texture, a sponge-like cellular structure, and no meat-like texture. Therefore, the result was that the textured protein material produced by the production method of the present invention had a better meat-like texture than the dry meat alternative ingredient production method by general assembly.
  • Example 3 the texture was observed with a microscope because it had a dense meat-like texture despite being limited to vegetable raw materials.
  • the section was prepared by the following method and subjected to microscopic observation.
  • Example 3 As shown in FIG. 1, the cut surface along the dashed line was used as the observation surface.
  • Comparative Example 5 the cube was equally divided, and the cross section was used as the observation surface. 2. After embedding the sample in 3% CMC and freezing it, 10 ⁇ m sections were prepared with a freezing microtome. 3. Sections were stained by the method described in Japanese Patent No. 4780099 and observed under an optical microscope.
  • Example 3 there are clearly larger voids and cracks in the structure of Comparative Example 5 than in Example 3 (black circles in the micrograph of Comparative Example 5 in FIG. 2). It was considered that the fragility and sponge-like cellular structure in the food texture evaluation shown in Table 9 was derived from this structure. On the other hand, in Example 3, the structure is dense and has fine bubbles. It can also be seen that the fibers are oriented in the longitudinal direction of FIG. This was considered to be the reason why the meat-like texture can be felt in the texture evaluation shown in Table 9.

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